Home Made Sourdough Bread
What is sourdough bread?
Traditional sourdough bread recipes contain three simple ingredients. To make it, you need salt, flour, and the magical alchemy of a sourdough starter. There is no need for instant or fresh yeast, milk, oils, eggs, or sweeteners.
A sourdough starter is a fermented mix of flour and water that contains colonies of bacteria and yeast. The yeasts in the starter are varying strains of Saccharomyces, which are wild relatives of yeast used in commercial preparations.
In sourdough bread, the starter acts as the rising agent. The yeast uses the carbohydrates from flour to produce ethanol and carbon dioxide. The carbon dioxide becomes trapped in the bread dough, which makes it rise.
"It's different from bread made with commercial yeast in that it takes much longer to ferment fully," says Maurizio Leo, baker and author of the Perfect Loaf. "Additionally, the dough will have increased flavor due to the organic acids created as a byproduct of natural fermentation."
It's this process that imparts the characteristic tangy or sour flavor that gives sourdough its name.
Why sourdough bread is healthier than regular white or wheat bread
What are the top 5 health benefits of sourdough bread?
1. May support gut health
Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which makes sourdough bread a gut-friendly choice
2. May aid blood sugar management
The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.
3. May reduce the risk of heart disease
Typically, diets high in fibre are associated with a lower risk of heart disease. Sourdough appears to offer additional benefits thanks to the fermentation process; these benefits appear enhanced when wholegrain rye flour is used.
4. May be easier to digest
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
5. May be more nutritious
Research suggests that the fermentation process improves the bioavailability of fibre and minerals. This is because a naturally occurring compound found in grains, called phytic acid, is broken down and this enables us to access the grain’s nutrients more readily.
Top 5 health benefits of sourdough
Country Sourdough RM25
Black Raisins and Dark Chocolate RM32
Cranberry Walnut RM32
Walnut and Multi Seeds RM35
Sourdough English Muffins RM28
(8 PCS per set)
Fork split Sourdough English Muffins
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Made to order
Contact Us
Delivery option available via J&T Express.
Thank you
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Comments
Post a Comment